Chorizo and Chickpea Soup

Chorizo and Chickpea Soup


1 tablespoon olive oil

1 (100g) chorizo sausage, sliced

3 garlic cloves, thinly sliced

400g can diced tomatoes

400g can chickpeas, drained and rinsed

2 cups liquid chicken stock

1 bunch silverbeet


  1. Heat oil in a saucepan over medium-high heat.
  2. Cook chorizo for 2 minutes or until crisp.
  3. Reduce heat to low and add garlic. Cook for 2 minutes or until golden.
  4. Add tomatoes, chickpeas, stock and 2 cups of cold water.
  5. Bring to the boil.
  6. Simmer, covered, stirring, for 10 minutes or until heated through.
  7. Remove stems from silverbeet. Finely shred the leaves. Add to pan,
  8. Simmer, covered for 2 minutes or until leaves have wilted.
  9. Ladle soup into bowls. Serve with bread.


Print Recipe
Midwest Foods Dubbo